Recipe 1376 - Scallop Casserole
Recipe 1376 - Scallop Casserole
(by Shirley McNevich)
1lb. fresh or frozen scallops (thawed and rinsed)
1 TBSP chopped onion
3 TBSP butter
3 TBSP flour
1/2 tsp. pepper
1/2 cup milk
1 - 3oz. can chopped mushrooms (drained)
2 TBSP grated Parmesan cheese
2 TBSP chopped pimentos
1 TBSP chopped parsley
2oz. (or more) shredded sharp cheddar cheese
1 1/2 cups crushed potato chips (regular, NOT salt free)
Placed thawed scallops in a single layer in a saucepan--add just
enough water to cover them, then turn heat to medium and bring to a
boil. Once boiling, turn heat to simmer and simmer for 2 minutes.
Drain the scallops but save 1 cup of the scallop liquid. Slice the
scallops into 1/4" thick pieces--set aside. In a skillet over medium heat
add butter and chopped onions--cook and stir until onions are tender.
Add the flour and pepper to the onions--stir. Add the 1 cup reserved
scallop water and the milk--cook and stir until it thickens. Remove
skillet from heat--add mushrooms, Parmesan cheese, chopped
pimentos, chopped parsley, and the scallop pieces--stir carefully. Pour
the scallop mixture into a greased casserole dish. Sprinkle the
shredded cheese on top of the scallop mixture. Sprinkle the crushed
potato chips on top of the cheese. Bake at 350 degrees for 20-25
minutes.
Continue to:
Other Recipes:
- 1395 - Tomato Noodle Casserole
- 1408 - Homemade Cereal Bars
- 1288 - Baked Onion and Broccoli
- 1309 - Chocolate Zucchini Cupcakes
- 1293 - Fixed Up Box Cake
- 1266 - Shrimp Bread Appetizer
About the author
This recipe is from Shirley McNevich's first Mom's Best Recipes Volume 5. Published here with permission.
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